Cookie Dough Facts

The book uniquely combines scientific rigor with practical application, examining three fundamental areas: microbial safety in raw ingredients, chemical interactions between components, and alternative preparation methods. It provides fascinating insights into the science behind common ingredients like raw flour and eggs, explaining why traditional raw cookie dough can be risky and how modern techniques can make it safe. Readers learn about breakthrough methods in ingredient processing and testing that have revolutionized safe dough preparation.

Starting with individual ingredient analysis, the book progresses through chemical interactions and culminates in tested recipes and techniques. This structured approach ensures readers build a solid foundation in food safety principles before moving on to practical applications. What sets this guide apart is its ability to translate complex food microbiology and chemistry concepts into clear, actionable guidelines for home bakers, all while maintaining scientific accuracy and incorporating current FDA and USDA safety standards.